RECIPE: Sockeye Salmon Teriyaki Skewer


Cooking + Recipes

The Flavor-Forward Appetizer that Eats Like a Meal

Recipe courtesy of Rob Eggleston, Executive Chef, Seamore’s 

Serves: 6-8 (ideally as a party appetizer)


2 sockeye salmon fillets (2 oz  per skewer)

1 cup water

5 tablespoons brown sugar

¼ cup Tamari soy sauce

1 tablespoon honey

1 clove fresh garlic, minced 

1 small piece fresh ginger, minced

½ teaspoon red chili flakes

2 tablespoons cornstarch + ¼ cup cold water

Oil (chef's note: canola oil or safflower oil are on the healthier side more so than vegetable oil. Canola oil and safflower oil also have a higher burning temperature than olive oil so they oil won't burn as quickly and as hot)


  1. Remove skin from Salmon and slice in half inch pieces. 

  2. In a saucepan, saute garlic and ginger. Add water and whisk in honey, brown sugar, tamari, and chili flakes and bring to a low rolling boil. 

  3. Continue cooking on a low boil for 10 minutes. 

  4. In a separate bowl, make cornstarch slurry by adding cold water and mixing until smooth. Whisk into hot sauce until combined and sauce thickens. 

  5. Use the teriyaki as a marinade before grilling (medium high heat, 2 minutes each side) sockeye salmon, or as a dipping sauce on the side. Note, this teriyaki sauce can also be used for grilling whole pieces of sockeye salmon to make a dinner main course at home.

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